- Step 1
Preheat oven to 200C. Place the hazelnuts on a baking tray. Bake for 10 mins or until toasted. Set aside to cool slightly. Place in a clean tea towel and rub to remove skins. Coarsely chop.
- Step 2
Meanwhile, combine the beef, garlic, paprika and 1 teaspoon of the oil in a large bowl. Toss to combine.
- Step 3
Heat a barbecue grill or chargrill on medium-high. Cook the beef for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
- Step 4
Combine the lentils, beetroot, spinach and beetroot leaves, fetta and hazelnut in a bowl. Whisk the vinegar, honey and remaining oil in a bowl. Drizzle over the salad and combine. Divide among serving plates. Thickly slice the beef and arrange on top of the salad.